Mapo Tofu: Silky Tofu in Spicy Sichuan Sauce
Mapo tofu is a bold, comforting Chinese classic featuring silken tofu cubes bathed in a rich, peppery sauce loaded with ground meat and fiery chilli bean paste. Originating from Sichuan province, this dish delivers the signature numbing heat that makes the region's cuisine so addictive. It comes together in just 30 minutes, making it an ideal weeknight dinner.
🛒 Ingredients
4 servings
- 500 g silken tofu
- 200 g ground beef or pork
- 1/2 onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon chilli bean paste (doubanjiang)
- 1 teaspoon ground Sichuan pepper (or red pepper flakes)
- 2 tablespoons soy sauce
- 250 ml water
- 1 tablespoon cornstarch
- 3 tablespoons cold water (to dissolve cornstarch)
- Salt to taste
- Spring onions, chopped, to garnish
- Vegetable oil for cooking
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Directions
- 1
Cut the tofu into small, even cubes. Place in a saucepan, cover with lightly salted water and bring to a gentle boil.
- 2
Cook for 2 minutes, drain carefully and set aside. This firms the tofu so it holds its shape in the sauce.
- 3
Heat a drizzle of oil in a wok or large frying pan over high heat. Add the ground meat and leave undisturbed until the bottom is well browned.
- 4
Break up the meat and stir until fully cooked and evenly coloured.
- 5
Add the onion, garlic and ginger. Stir-fry over medium heat for 2–3 minutes until fragrant and lightly golden.
- 6
Stir in the chilli bean paste, Sichuan pepper and soy sauce until the meat is well coated. Add more chilli paste for extra heat.
- 7
Pour in the water and bring to a boil.
- 8
Gently slide in the reserved tofu cubes and fold them into the sauce, being careful not to break them.
- 9
Mix the cornstarch with the cold water and gradually pour into the pan, stirring gently until the sauce thickens.
- 10
Season with salt, scatter over the spring onions and serve immediately with steamed rice.
💡 Chef's Tip
Look for doubanjiang (fermented broad bean and chilli paste) at your local Asian grocery — it is the key to authentic flavour. Sichuan pepper delivers a unique numbing tingle, so start small if you are trying it for the first time.
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